Savory Chicken Pocket Pies Recipe

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PHOTO: Dusty Lu

By Restyle Contributor: Dusty Lu

Savory Chicken Pocket Pies
  • 1½ lbs chicken breast
  • 2 cups plus 1 Tbsp milk
  • 1 small onion, chopped
  • 1 Tbsp cornstarch
  • 8 - 7" empanada disks
  • 1 egg white
  • 5 ounces frozen peas
  • 5 shitake mushrooms, sliced
  • 2 medium carrots, chopped
  • 1 Tbsp olive oil
  • 5 sprigs of thyme
  • salt and pepper
  1. In a large saucepan over medium heat, bring the boneless, skinless chicken breast, 2 cups of low-fat milk, 3 sprigs thyme, ¾ teaspoon each salt and pepper to a simmer. Continue to simmer until chicken is cooked, 15 to 20 minutes, flipping halfway through. Transfer chicken to a cutting board and cool. Dice meat and set aside. Strain hot milk from saucepan and set aside 1 cup. Discard the remainder of the contents.
  2. Preheat oven to 400F. Meanwhile, in a large nonstick skillet over medium high heat, heat oil. Saute mushrooms until soft - about 4 minutes. Add carrots and onion, reduce heat to medium, and cook until carrots are soft - about 10 minutes. Season with salt and pepper. Remove leaves from remaining thyme sprigs and add to skillet, along with peas and reserved chicken and milk. Bring to a simmer.
  3. In a small dish, stir together cornstarch and 3 tablespoons of cold water. Add to skillet and stir over high heat until mixture thickens - about 2 to 3 minutes. Remove skillet from heat and set aside.
  4. In a small bowl, lightly beat egg white and remaining 1 tablespoon milk. Place empanada disks on 2 parchment-paper-lined-baking pans. Dampen edges with egg wash and fold dough over to create turnovers. Crimp edges with a fork to seal. Lightly brush tops of turnovers with egg wash. Bake until crusts are golden brown, about 15 minutes, turning pans halfway through.

PHOTO: Dusty Lu

Find It

Empanada disks can be found at your local Latino market in the freezer section. This vintage chalkware chicken was found at one of Dustylu’s favorite shops, A Beautiful Mess Antiques

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